Quick Answer
There are a few methods you can use to prevent peaches from turning brown when freezing them:
– Blanch the peaches briefly in boiling water before freezing. This deactivates the enzymes that cause browning.
– Use fruit preservatives like lemon juice, citric acid or ascorbic acid. The acidity helps slow down the browning process.
– Use an antioxidant solution. Dissolve vitamin C tablets in water or use a commercial mixture and submerge the peaches before freezing.
What Causes Peaches to Turn Brown When Frozen?
Peaches and other stone fruits like apricots and nectarines contain enzymes called polyphenol oxidases. When the flesh of the fruit is exposed to air, these enzymes trigger chemical reactions that cause browning.
This process is called enzymatic browning. It occurs more readily at warmer temperatures, which is why you want to freeze peaches as quickly as possible after cutting them.
Methods for Preventing Browning When Freezing Peaches
Blanching
One of the most effective ways to prevent browning is to briefly blanch the peaches before freezing. Here is the blanching process:
1. Bring a large pot of water to a boil.
2. Wash and slice the peaches. You can leave them in halves/quarters or slice smaller.
3. Lower the peach slices into the boiling water using a slotted spoon.
4. Blanch for 30 seconds to 1 minute maximum.
5. Remove immediately and submerge in ice water to stop the cooking process.
6. Drain, pat dry and transfer to freezer bags or containers. Freeze.
Blanching destroys the enzymes that cause browning. It also helps retain color, flavor, nutrients and firmness during freezing. Just be careful not to over-blanch, as this can make the peaches mushy.
Using Acidic Solutions
Anything acidic will help slow down enzymatic browning. Some options are:
– **Lemon or Lime Juice** – Squeeze fresh juice over the peach slices or dip them into the juice before freezing. Use 2-3 tablespoons juice per 1 quart of sliced peaches.
– **Citric Acid** – Use 1/4 to 1/2 teaspoon citric acid per 1 quart of peaches. Dissolve it in a bit of water first before submerging the fruit.
– **Ascorbic Acid** – Also known as vitamin C. Crush vitamin C tablets into powder and mix 1 teaspoon per 1 quart of water used.
– **Commercial Fruit Preservatives** – Look for products made with citric, ascorbic or erythorbic acid. Follow package instructions.
The acidic ingredients lower the pH on the peach surface, making it harder for the enzymes to react and cause browning.
Using Antioxidants
Antioxidants are compounds that inhibit browning by binding with the phenols and blocking the enzymes. Options are:
– **Vitamin C** – Crush vitamin C tablets into powder and dissolve in water before submerging peaches. Use 1 teaspoon per 1 quart of water.
– **Erythorbic Acid** – Use 1/4 to 1/2 teaspoon per 1 quart of sliced peaches dissolved in water.
– **Commercial Antioxidant Mixtures** – Products like Ever-Fresh contain a blend of acids and antioxidants. Follow instructions on the package.
– **Honey** – Raw honey contains antioxidants that can help minimize browning. Dip peach slices in diluted honey (1 part honey to 4 parts water) before freezing.
No matter which technique you use, work quickly with the prepared peaches and get them into the freezer as soon as possible. Even with an anti-browning solution, some oxidation may still occur over time.
Tips for Freezing Peaches
Follow these tips for best quality frozen peaches:
– Select ripe, unbruised peaches at their peak of ripeness. Underripe peaches won’t be as flavorful when thawed.
– Wash and dry the peaches well. Cut in half and remove the pit. You can slice or chop further if desired.
– Use an anti-browning solution like lemon juice, citric acid, vitamin C or honey. Toss the peach slices gently to coat evenly.
– For halves or quarters, overlap the fruit in a single layer on a sheet pan or tray. Freeze first on the tray, then transfer to bags once frozen solid. This prevents the peaches from sticking together in a clump.
– For sliced peaches, spread out on the tray in a single layer to freeze initially, then transfer to a freezer bag or container. Squeeze out excess air before sealing.
– Freeze peaches within 2 hours of preparation. Leave 1/2 inch headspace in containers for expansion.
– Seal bags and containers well. Use plastic freezer bags, rigid plastic containers, or Mason jars – not glass. Glass breaks easily when retrieving frozen items.
– Label packages with contents and date. Store at 0°F or below.
Storing and Using Frozen Peaches
– Frozen peaches last about 10-12 months if stored at 0°F or below. Discard if ice crystals form inside or they turn brown or mushy.
– Rinse frozen peaches under cool water to separate if they clump together. Do not thaw at room temperature as they can turn mushy.
– Thaw what you need in the refrigerator overnight. Use thawed peaches within 3-4 days.
– You can use frozen peaches straight from the freezer in smoothies. Allow a few extra minutes for blending smooth.
– Frozen peaches are ideal for baking in crisps, cobblers, pies, cakes and other desserts. No need to thaw first.
– For sauces or toppings, you can heat frozen peaches over medium heat on the stove or in the microwave, adding a bit of water or juice to prevent scorching.
Serving Ideas for Frozen Peaches
Frozen peaches are extremely versatile. Here are some serving ideas:
– Make smoothies with frozen peaches, yogurt, milk and other fruit.
– Purée thawed peaches into a sauce for ice cream or Greek yogurt topping.
– Make peach crumble, baked oatmeal or pancakes with frozen diced peaches folded in.
– Whip up peach jam, chutney or freezer peach compote using frozen sliced peaches.
– Mix frozen peaches into muffin, coffeecake and pancake batter.
– Fold diced frozen peaches into cake batter before baking.
– Make peach pie, hand pies, cobbler or crisp using frozen peach slices.
– Blend frozen peaches into homemade sorbet or ice cream.
– Use diced frozen peaches in fruit salsa as a topping for fish, pork or chicken.
– Make peach barbecue sauce with pureed thawed frozen peaches. Great on chicken wings!
– Stir chopped frozen peaches into your morning oatmeal.
Conclusion
Freezing is an excellent way to preserve peaches at their peak ripeness so you can enjoy their flavor year-round. By blanching, using acidic solutions or antioxidants, you can prevent unsightly browning and maintain the peach’s taste, texture and nutrition when frozen properly. Pay close attention to storage temperature and handling for best quality. Thawed frozen peaches are ideal for smoothies, sauces, baking and many other sweet and savory dishes.